Recipes calling for sherry–dry sherry–are a weakness of mine. Toss in some shrimp and some butter and it’s just this side of heaven for me. Today’s recipe comes from the Epicurious website and its .
Shrimp is always a good choice for a quick meal. It marinates in no time and cooks fast. It’s a perfect choice for a weekday meal. This recipe does take longer, but your time is spent waiting for your stock to reduce. No matter. Have a glass of wine, relax, dinner can wait a bit.
The recipe calls for nice fresh ingredients like parsley and thyme. Don’t skip on the fresh herbs. It also calls for a bay leaf. I like to use maybe half of one so as not to overwhelm the flavor. Now this recipe, I will admit right off, is not necessarily diet friendly with all the butter. However, this is where I do cut some of the fat without compromising the taste.
Make sure and get raw shrimp. Since you need the shells, you do have to . I know, I hate that part too, but the end result is worth it. A nice chardonnay will complete your gourmet meal. Bon appetit! Photo by Lisa Hubbard






